Chocolate Zucchini Muffins

Oh my goodness, I love healthy muffins!! This time of year there’s so much zucchini around so thought I’d give a new recipe a try!  And chocolate for breakfast?  Yes, please!!

Chocolate Zucchini Muffins

Ingredients

• 1 1/4 cup whole wheat pastry flour or white whole wheat flour
• 1/3 cup unsweetened cocoa powder (or cacao powder)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted and cooled
• 1/3 cup honey or pure maple syrup
• 1 teaspoon vanilla
• 1 egg
• 1 cup shredded zucchini, that's been squeezed of excess moisture (from about 1 medium zucchini)
• 1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
• 1/2 cup unsweetened vanilla almond milk
• 1/2 cup regular or mini chocolate chips, dairy free if desired

INSTRuctions

1. Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
2. Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
4. In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in shredded zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
5. Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

*Recipe from Ambitious Kitchen Blog